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+ servings

Chewy Vegan Brownies

Servings: 16 brownies
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
These vegan brownies are incredibly chewy and fudgy with a crispy top and edges. They remind me of the boxed brownies I used to eat, but better!
Stack of vegan brownies with black background.


Flax egg:

Dry ingredients:


  • 8 tablespoon cocoa powder
  • 1/4 cup earth balance vegan butter *may use applesauce for oil-free
  • 1/2 + 1/4 cup dairy free chocolate chips
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees. Lightly grease an 8 by 8 baking pan or line with parchment paper.
  • Prepare the flax egg by combining ground flax and water in a small bowl. Set aside to let thicken for a few minutes.
  • In a medium bowl, combine the flour, almond flour or meal, salt and baking soda.
  • In a large microwave safe bowl, add the cocoa, earth balance, 1/2 cup chocolate chips and water. Melt in the microwave in 30 second increments until mostly melted, and stir well at each interval. It took me 2 minutes.
  • Add the sugar and vanilla to the melted chocolate mixture. Mix well with a wooden spoon. Now add the flax egg and mix again until well combined.
  • Add the flour mixture to the large bowl and stir until just combined. The mixture will be thick, that's how it should be, this is what will make them chewy. Fold in the remaining 1/4 cup chocolate chips.
  • Scoop the brownie batter into prepared pan and press it down evenly with your hands or a spatula. Bake for 25-28 minutes. Let sit for at least 20 minutes before cutting if you can wait that long!


  1. May substitute applesauce for some or all of the vegan butter if desired.
  2. May use gluten free flour blend or whole wheat pastry flour in place of all purpose.


Serving: 1brownie, Calories: 205kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Sodium: 114mg, Potassium: 48mg, Fiber: 2g, Sugar: 23g, Vitamin A: 135IU, Calcium: 31mg, Iron: 2mg